DCSIMG

Cauliflower latkes


Published on Wednesday 7 January 2009 11:56

This week's recipe column from Daily Cooks Challenge is a vegetarian Indian treat - spicy cauliflower latkes. Great for a party or feeding lots of family.

INGREDIENTS:

• 2 medium heads of cauliflower, cut in 1 to 1 inch florets

• 2 garlic cloves, finely chopped

• 175g fresh parsley, chopped

• 55g fresh dill, chopped

• 1 tsp baking powder

• tsp salt

• tsp cayenne pepper

• 25g plus 2 tablespoons fine dry unseasoned breadcrumbs

• tsp freshly ground black pepper

• 2 to 3 large free range eggs

METHOD:

• Cook cauliflower in large pot of boiling salted water until very tender, about ten minutes. Drain and cool.

• Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, cayenne pepper, and black pepper. Beat two eggs in small bowl; mix into batter. If batter is dry, beat remaining egg in same bowl to blend and mix into batter by tablespoonfuls until moist hut not runny batter forms. Cover and chill.

• Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop one tablespoonful batter for each latke into skillet; flatten to 1 inch round. Cook until golden, adding oil as needed and adjusting heat if browning too quickly, about 2 minutes per side. Transfer to rimmed baking sheets. Let stand at room temperature.

• Preheat oven to 350F. Bake latkes uncovered until heated through, about ten minutes. Serve latkes with garlic aioli, if desired.

Daily Cooks Challenge returns to ITV3 on Monday, January 12, weekdays at 4pm. Visit www.cooksforcooks.com.


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